Maglyarakas Hungarian Bread And Butter Pudding Recipes

MAGLYARAKAS (HUNGARIAN BREAD AND BUTTER PUDDING)

Steps:

• Preheat oven to 150°C.
• Grease an ovenproof dish using 60 g butter and breadcrumbs.
• Boil apples in water, teaspoon of butter and lemon juice.
• Slice the bread rolls and mix with the milk, the egg yolks, vanilla sugar and caster sugar.
• Place half in the greased ovenproof dish.
• Place apple mixture on the top and sprinkle with 150g sugar, cinnamon and walnuts.
• Put the other half on top and place small dollops of butter on mixture.
• Bake in oven for 30-40 minutes.
• Beat the egg whites with 100 g sugar and the apricot jam, and microwave on high for 1-2 minutes.
• Spread egg white mixture on top of pudding (after baking) and bake for a few minutes more, until egg whites change to a pink colour.

AMARULA BREAD AND BUTTER PUDDING

Steps:

• In a pan, bring the milk, cream and vanilla essence to the boil.
• Use a little of the butter to grease a large oval pie dish.
• In a bowl, whisk the eggs and castor sugar until pale.
• Gradually add the milk-cream mixture, stirring.
• Add the Amarula Cream and strain through a fine sieve.
• Cut the bread rolls into thin slices and butter them.
• Arrange in the pie dish and sprinkle over the sultanas.
• Pour the Amarula mixture over the bread. The bread will float to the top.
• Place the dish in a bain-marie on top of folded newspaper and pour in hot water to come halfway up the sides of the dish.
• Bake in a preheated oven, 160 degrees(160 deg C = 325 deg F) for about 45 - 50 minutes.
• When the pudding is ready it should wobble very slightly in the middle.
• Remove from the oven and cool a little.
• Brush a thin coating of apricot glaze over the top of the pudding.
• Prior to serving, dust with icing sugar. Serve warm.